Cold pickling cucumber recipe. To execute the simplest, but no less tasty recipe, you need

My family simply cannot imagine their life without canned food - jar after jar is scattered with potatoes, barbecue, or at get-togethers with friends.

I’m especially good at pickling cucumbers, so I’ll share my secrets with you so that the cucumbers turn out to the highest standard, even the first time.

If you follow all the subtleties and do not deviate from the recipe, then you can boast of the title of the best housewife who prepares a tasty and crispy snack!

Pickling cucumbers has essentially two radically different recipes, which differ in the method of pickling - hot or cold. I prefer the second option, which I inherited from my grandmother - there is no need to bother with brine. What to choose for yourself is a matter of your taste.

Before I found my recipe for pickling cucumbers, I had to try an incredible amount various options. At first, I didn’t succeed in anything worthwhile. As it turned out, the problem was not in the cooking method, but in the vegetables themselves. Either I chose the wrong cucumbers, or I prepared them incorrectly. So I returned to grandma's recipes by learning to select the right ingredients.

Little salting tricks

Therefore, before you figure out how to pickle cucumbers, check out these small (but very important!) tricks:

If you want delicious pickles, the recipe will not be the most important. Where is it more important to buy fresh vegetables, preferably only collected from the garden. I am lucky in this regard - all my greens grow in my small garden.
Only pimpled vegetables are suitable for pickling cucumbers. In my experience the best varieties– “Rodnichok” and “Nezhinsky”. Although any will do - most importantly, with pimples.
It is extremely important that the vegetables are the same size. This is not essential, but otherwise the pickling of the cucumbers will be uneven.
Ideal if you can use spring or well water. In extreme cases, a store-bought one will do - it must be non-chlorinated. Therefore, never use tap water.
Trim the butts of the cucumbers and soak them in cold water. Most people recommend 2 hours, but I leave them on for 6-8 hours. A little trick: water must be replaced with fresh water every hour and a half.
To ensure that vegetables are salted evenly, place them in jars vertically. Do not tamp too tightly - the snack will not come out crispy. But this is the most important feature!
With the cold salting method, you can simply wash the jars, but with the hot method, do not forget about steam sterilization.

Cold pickled cucumbers

On three liter jar we will need:

Cucumbers – 2 kg
Dill umbrella – 2 pcs.
Cherry leaf – 2-3 pcs.
Oak leaf – 3-4 pcs.
Blackcurrant leaf – 2-3 pcs.
Grape leaf – 2 pcs.
Garlic – 5 cloves
Black peppercorns – 10 pcs.
Water – 1.5 l
Salt – 80-90 g

Other spices or herbs based on inspiration and to your taste. It can be mint, tarragon, basil, savory. If you like bright green cucumbers, like fresh ones, then additionally add about 50 g of vodka to the jar.

Preparation

1. At the first stage, wash the vegetables and herbs, trim the ends of the cucumbers and soak them as described above.

2. Prepare cold brine

To do this, heat some water and dissolve salt in it. To make it easier to calculate required quantity salt for a large amount of preservation, take from the consumption of 50-60 g per liter of liquid. When the salt has dissolved, pour it in ice water and filter the resulting brine.

3. Now you need to place the cucumbers. To do this, divide our greens and garlic into several parts and alternate with vegetables. There should be leaves at the very top. Add pepper.

Many people close their jars with plastic lids right away. But I advise you to leave the preserved food to ferment for a day or two at a temperature of 25-30 degrees, covering the jars with gauze. Then we hide the jars in a cool place with a temperature no higher than +1 degree for 10-12 days.

Access to oxygen is important point to make it work delicious cucumbers. At the end of the fermentation period, we begin to try our appetizer. When ready, add brine (if necessary) to the top and close the jars. I buy special lids for hot dishes, which you first need to lower into boiling water for about thirty seconds, and only then close.

Preservation should be stored at temperatures up to +4 degrees, that is, in a cellar or refrigerator.

Hot pickling of cucumbers and tomatoes

I still have it in my inventory interesting recipe pickling cucumbers with tomatoes. I always close them together - it’s easier and much tastier. Needed following ingredients for a three-liter jar:

Cucumbers – 1-1.5 kg
Tomatoes – 1 kg
Dill umbrella – 3 pcs.
Cloves – 5 pcs.
Black currant leaf – 5 pcs.
Bay leaf – 2-3 pcs.
Salt – 4 tbsp.
Sugar – 3 tbsp.
Black pepper, peas – 10 pcs.
Table vinegar (9%) – 3 tbsp.
Water – 1-1.5 l.

Preparation

1. Sterilize jars with steam

If someone has not done this, then everything is very simple. Place a large saucepan and boil water. You need to install some kind of mesh on top. Take a clean, dry jar, turn it over and place it over boiling water. Carefully remove after about 10 minutes.

2. Prepare cucumbers similarly to the previous recipe. Then we lay them in layers one by one: greens, cucumbers, tomatoes. Place peas on top and bay leaf.

3. Now boil water in an enamel bowl. Pour into jars and leave under closed lid for 10-15 minutes.

4. Drain the water back into the pan. To prevent the contents of the jar from falling out, it is best to use a special plastic lid with holes.

5. Boil the water a second time and pour it into a jar. Add vinegar and cover the jar with a lid. We quickly turn the jar over and wrap it in a blanket or something warm. After a day, we remove the preservation in a dark and dry place.

In general, all the wisdom to have a tasty and crispy snack on your table in winter. I hope you find my recipe for pickling cucumbers useful and you will please your family. Happy cooking!

Cold pickled cucumbers, pickled for the winter in jars

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IN this recipe We will talk about how to pickle cucumbers using a cold method under a nylon lid. Salting can occur in two ways: cold and hot. Each of them is good in its own way, but cold has a number of advantages: you can completely do without boiling water, constant heating of water, cooking and sterilization, and the vegetables turn out juicy and very tasty. In just a few simple steps you can get a very high quality result.

Recipe for cold pickled cucumbers

To begin the preservation process, you need to stock up on suitable sized jars and nylon lids. You can also take metal lids, however, in this case, you should prepare for possible consequences- corrosion of the metal lids outside and inside the can.

What we need for the preparation:

cucumbers;
washed and dried jars of appropriate size;
polyethylene covers;
cold water (not tap);
for pouring per liter of water - 2 tbsp. l. salt.
a few horseradish leaves;
dill;
black peppercorns;
peeled garlic;
Chile;
mustard (dry);
If you want crispy cucumbers, you should take an oak leaf.

Conservation:

It is highly recommended to add enough salt. Lack of salt provokes growth
bacteria, which causes the fruits to be too soft and not as tasty. Currant leaves cannot be added to pickles! They often contribute to the formation of mold.

Leave the prepared vegetables soaked in cold water for 3-5 hours (if they are store-bought, it is better for 6-8). This way they collect the required amount of water and will not take it from the brine, and the amount of liquid in the jar will remain optimal. Next, you should wash the vegetables under clean running water.
Wash jars and lids thoroughly. They do not need to be sterilized, but it is recommended to pour boiling water over them.
Place cucumbers in jars, add greens in the required quantity.
At this stage, seasonings that should be used are garlic, chili pepper and mustard. For a 3-liter jar you will need approximately 4-6 cloves of garlic, tsp. mustard and chili pepper.
Fill a separate pan with a liter of water and pour 2 tbsp into it. l. coarse salt(for a jar of 3 liters of water, about 1.5 liters are required, and you need to add 3 tablespoons of salt). Mix carefully and let stand. If there is thick salt left, it is better not to pour it into the jar. Next, the jars should be filled to the neck, covered with plastic lids and left in a cool place.
About twice a week you need to check the preservation for mold formation on cucumbers not covered with brine. All of them must be completely filled with brine! If there is too little of it, you can add it to the very edge of the jar (per liter of water - 2 tablespoons of salt).
Fermentation is normal. Don't worry about this. If foam appears or the brine itself becomes cloudy, this will pass over time. The colder the place in which the pickles will be stored, the slower the fermentation will occur. If the brine begins to leak out of the jars, place something under them. The process should last 30-45 days.

Everyone Good morning! The hot time for conservation has arrived. You need to have time to prepare countless jars of jams and pickles in order to delight yourself and your guests with pickles in winter. There are hot and cold method pickling. Cold pickling of crispy cucumbers for the winter allows you to preserve more vitamins and get the taste of real pickled cucumbers without vinegar, which are suitable for salads, pickles, and hodgepodges much better than other types of pickled greens.

To make cucumbers crispy, you must follow a number of rules:

It would be ideal to use your own, from the garden. But if this is not possible, then when purchasing, choose specimens with black spikes, pimples and small grains. They should be small in size;
Pre-soak them in cold water so that they are saturated and do not absorb all the brine when salting;
It is advisable to use coarse salt that is not iodized;
Rinse the jars thoroughly with soda and scald with boiling water or ignite in microwave oven or oven;
When choosing greens, I do not recommend using currant leaves, as mold may form;
We take nylon lids. Metal ones may become rusty;
I do not recommend using chlorinated water, preferably from a well or bottled;
Keep ready-made jars- V refrigeration chamber or cellar.

Recipes for pickling cucumbers for the winter

There are many pickling options, but all of them will definitely require ingredients such as;

Water;
Salt;
Cucumbers;
Spices.

I recommend trying a few different recipes, so that in the end you can choose your only, most favorite and delicious one.

Cold method of pickling cucumbers in jars for the winter

I usually use small jars for pickles - liter or even smaller. But when salting cold, I still prefer three liter jars.

We will need:

Cucumbers - how many will fit into the jar;
We calculate salt as follows - 2 tbsp. per liter of water;
Dill umbrellas;
Peeled garlic;
Horseradish leaves;
Cherry leaves;
Black peppercorns.

How to cook?

Dissolve salt in water. For convenience, you can heat a small amount of water and dissolve the crystals in it, and then dilute with cold water to the prescription amount;
There may be some salt residue left at the bottom. I don't use it;
Place horseradish leaves and dill on the bottom of a clean and dry jar;
We lay the cucumbers along with horseradish and cherry leaves and dill umbrellas;
Throw in black pepper;
Fill with cold brine, cover with gauze and leave in cool place for a few days. This is my summer kitchen, it’s always cool there;
Don't forget to place a plate or cup under the jar. During the fermentation process, water will pour out. This is fine. Make sure that it completely covers the cucumbers, and add salt brine if necessary (at the rate of 1 tablespoon of salt per half liter of water);
The fermentation process may take several days. This is directly related to the temperature of the room in which your cucumbers ripen in a jar. If it is in a cold place, the process is delayed;
The pickle may become cloudy and foamy. Don't be afraid - then it will lighten, the foam will disappear;
When the fermentation process is over, cover the jar. nylon cover and store in the refrigerator or cellar.

Cold pickling of cucumbers with mustard

To get more spicy taste cucumbers use mustard, hot pepper or bell pepper. We will cook it with dry mustard.

You will need:

Cucumbers;
Salt 2 tbsp. spoons per liter of water;
Bay leaf;
2 tbsp. spoons of dry mustard;
Horseradish leaves;
A few peas of black and allspice;
A pair of dill umbrellas;
5 - 6 cloves of garlic.

Preparation:

Pre-soak the cucumbers for a couple of hours;
During this time, prepare the jars: rinse with soda, dry in the oven;
Place horseradish leaves and garlic in the bottom of the container. Place the fruits mixed with pepper and dill on top. Cover with a horseradish leaf;
Prepare brine using cold water. You can use the option from the previous recipe;
Pour into a jar, cover with gauze and place in a cool place for a couple of days. Don’t forget to place the container in a cup so that when the water flows out, it doesn’t get on the table;
Then pour the mustard into a jar and leave it on the kitchen table for five to six hours;
Drain the brine and boil for 5–7 minutes, pour it back into the jar, roll it up and cool it upside down under a blanket.

Cold pickling of cucumbers with vodka

Intrigued? How is it with vodka? It's very simple and very tasty. The main thing is that your husband does not drink the prepared vodka before you prepare everything for pickling.
Let's go.

We will need:

Cucumbers;
Dill umbrellas;
Horseradish leaves;
A few cloves of garlic;
6 – 7 pieces of black peppercorns;
2 tbsp. l. vodka per liter of brine;
Cherry leaves;
Salt - 2 tbsp. level spoons per liter of water.

How to prepare cucumbers with vodka for the winter?

We wash the cucumbers well, pour boiling water over them, and roll them in ice water;
Soak in cold water for two to three hours;
Place cucumbers mixed with garlic, cherry and horseradish leaves, and dill in a pre-prepared jar on a layer of greens;
Let's prepare the brine - dissolve the salt in cold water, add vodka;
Pour this over the cucumbers and cover with a nylon lid;
We will immediately send it for storage in a cellar or refrigerator;
You can taste it in a week. They store without problems, turn out crispy and very tasty.

Now you know about my methods for cold pickling crispy cucumbers for the winter. Try it and choose yours. I’m also waiting for your favorite recipes in the comments. Goodbye...with love... Svetlana Malysheva

The most common way to preserve vegetables is salting and fermentation. Thanks to lactic acid, which is formed during the fermentation process, vegetables are preserved for a long time, because this acid kills pathogens that cause food spoilage. They are used on an industrial scale, but you can salt food yourself in ordinary glass jars. method is one of the fastest and best methods for preserving vegetables.

Almost all fruits are suitable for pickling. Fruits for pickling must be fresh, without damage. It is best to use medium to small sized fruits. Before placing in a jar, the cucumbers are washed to remove dirt and soaked briefly. Spices are always placed on the bottom first, and only then cucumbers; spices are also placed on top. They use dill, horseradish leaves and roots, garlic, various types pepper, tarragon leaves, currants and cherry leaves. All herbs washed and placed on the bottom of a sterilized jar. Then the cucumbers are laid and filled with pre-prepared brine. Ready jars of cucumbers are stored in cool rooms. If it was used this way, then such a product will be ready in a short amount of time and will be stored for a long time. If you follow cucumbers and temperature regime storage, you can save vegetables for long time.

Cold pickling of cucumbers. Ingredients and recipes

Recipe 1

ten kilograms of cucumbers;
dill - three hundred grams;
horseradish root - fifty grams;
forty grams of garlic;
ten grams of capsicum;
two hundred grams of currant leaf;
five liters of water;
four hundred grams of salt.

Spices are placed at the bottom of a sterilized jar, then cucumbers and then spices again. Prepare a brine from water and salt, fill the jar to the brim, close the lid and sterilize again.

Recipe 2

ten kilograms of cucumbers;
three hundred grams of dill;
fifty grams of horseradish root;
ten grams of peppercorns;
five liters of water;
four hundred grams of salt.

Cucumbers are prepared in the same way as in the previous recipe.

Cold pickling of cucumbers quick recipe

small cucumbers - one kilogram;
one heaped spoon of salt;
half a spoon of sugar;
garlic to taste;
dill greens;
other seasonings.

We wash the cucumbers, dry them with a towel and cut off the ends. We place them in a plastic bag and add salt, a few tablespoons of sugar, dill and other seasonings, and chopped garlic. We tie the bag, shake it well and put it in the refrigerator for two days. After two days you can eat it.

Methods for pickling cucumbers exist in large quantities, everyone chooses a recipe to their own taste. Some people like to use recipes tested by their grandmothers, and some like to constantly try something new, so let's present a few more recipes for pickling cucumbers.

Crispy cucumbers recipe

For the brine:

For a liter of water, two large spoons of salt.

For a three liter jar:

two cloves of garlic;
cucumbers;
cherry, currant, horseradish leaves;
dill greens.

Wash the cucumbers and soak in plenty of water for four hours. Then we put spices in jars, then cucumbers, fill them with brine and place them in a cool place. When the plastic lids swell, open them slightly for a day to let out the air. Then we close the jars and store them in the refrigerator.

Mom's recipe cucumbers

Various spices are placed at the bottom of the jar, then we put cucumbers and fill with pre-prepared brine. Prepare the brine as follows: take three full tablespoons of salt and sugar per liter of water, stir and add one spoon of 70% vinegar. Bring to a boil, but do not boil, pour the marinade into jars and pasteurize for seven minutes, then close the jars with lids and cool.

Pickling cucumbers for the winter is another way to save money from family budget. After all, thanks to them you will be able to cook delicious salads and snacks, as well as first and second hot courses, without spending a lot of money.

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Of course, everything can be bought in the store. And pickles are no exception. But if you good housewife or if you want to become one, then you will have to learn how to pickle cucumbers.

Pickling cucumbers for the winter is a special ritual, and there are so many recipes! Read in this article: how to pickle cucumbers using cold and hot methods, my original recipes pickling cucumbers. Read on.

Here's what the professionals advise.

Salting crispy cucumbers for the winter

For pickling, you need to prepare.

Start with the containers and dishes in which you are going to roll the cucumbers.

Cans with a capacity of 1.5 liters to 3 are suitable. I prefer three-liter jars.

Take care of the lids too.

For cold salting, you will need hard plastic lids, those that need to be preheated.
For hot salting you need metal lids and a good seaming machine key.

Ingredients.

Of course the cucumbers themselves.

Medium-sized cucumbers of the same shape and color, with small pimples, are best suited for pickling.
Before pickling, cucumbers must be soaked for at least 2 hours in cold water.
Many recipes recommend trimming the ends of cucumbers, I never do this, but cucumbers are pickled and stored perfectly. So, to trim or not to trim is a matter of taste and aesthetics.

Salt and spices.

The most common table salt for pickling cucumbers is suitable, the kind that comes in a simple paper packet, without iodine or any additives.
For the cold method of pickling cucumbers, you will need dill sprigs, or rather umbrellas with seeds, currant leaves, cherries and plums. Garlic cloves and horseradish root will also come in handy. Nothing more.
For hot pickling, you need bay leaves, peppercorns and citric acid as a preservative. No herbs or leaves in hot pickle no need, cucumbers turn out fragrant and crispy without them.

Recipes for pickling cucumbers for the winter - tasty and simple! Or how to pickle cucumbers

The cold method is the simplest and most accessible

Ingredients:

cucumbers
currant, cherry and plum leaves
dill umbrellas
garlic cloves

Cooking method:

Soak the cucumbers in cold water for 2 hours. Place 2-3 teeth in clean 3-liter jars. garlic, dill umbrellas and leaves. Place the cucumbers very tightly on them, try to press them very tightly. During the pickling process, the cucumbers shrink and the jar will not be full, and microbes can easily penetrate into the empty space.
After placing the cucumbers, pour 1 tbsp into each jar. l. coarse salt with top.
Then pour in cold boiled water and close with tight plastic lids.
Turn the jar upside down several times to disperse the salt.
Place the jars in a cool place, but not in the refrigerator. At first the brine will be cloudy, then it will begin to lighten. Liquid may leak out from under the cap; opening and adding is unnecessary. Better notice this jar and eat it first. Cucumbers are ready in 2-3 weeks this way and can be stored for almost a year.

By the way, cold cucumbers are my favorite. They really remind me of my grandmother’s cucumbers from the big oak barrel. Try it, you won't regret it!

Video recipe "Quickly pickled cucumbers"

Hot method of pickling cucumbers

By pickling cucumbers in this way, you prepare homemade canned food for future use. They do not require storage in a cool place, but the salting process is quite labor-intensive and even dangerous.

You will have to tinker with boiling water, hot jars and pour brine over the cucumbers 3-4 times. Be patient and strong, the results are worth it!

Ingredients:

cucumbers
sugar
bay leaf
peppercorns
citric acid

Cooking method:

Soak the cucumbers and place tightly in 3-liter sterilized jars. In this recipe, the cucumbers are reduced and even boiled, so the more densely the cucumbers are packed, the less fuss with half-empty jars.
Boil water and carefully pour over cucumbers. Cover the jars with lids and leave for 15 minutes.
Drain the water. Boil another water and pour it over the cucumbers again. Leave for the same time. Pour the water into a large saucepan, add sugar and salt at the rate of 2 tbsp. l. salt and 3-4 tbsp. l. sugar per jar. Sugar preserves the color and crunchiness of cucumbers, but does not add sweetness to the brine. Boil the brine.
Pour 0.5 tsp into each jar. citric acid, pour boiling brine and roll up with metal lids.

The jars can be put away to cool in a cupboard or in a far corner. After rolling, I wrap my cucumbers in a warm blanket for a day. As my mother taught me, I think they are warmer there and that makes them tastier.